AIR FRYER TOFU WITH BROCCOLI AND CARROT
The recipe was adapted from one in Vegan Cooking in Your Air Fryer by Kathy Hester. I followed the section on how to make tofu in the air fryer but used my own orange sauce recipe. I hope you enjoy! Replace soy sauce with tamari and use dry sherry instead of Shaoxing wine to make a gluten-free dish.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Toss the pressed tofu with the sesame oil and soy sauce to mix well. Sprinkle half the cornstarch over the tofu and toss. Repeat and make sure the tofu is coated evenly.
- Preheat your air fryer to 390 degrees F (199 C), unless your model doesn't require it. Once it's hot, add the coated tofu to your air fryer basket. Set the cooking time to 5 minutes. When the time is up, shake or stir the tofu. Cook again, for an additional 5 minutes.
- Mix all the stir fry sauce ingredients together in a small bowl.
- When the tofu is almost ready, heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add the carrots and broccoli. Cover and cook until the veggies turn tender, 1 to 2 minutes. If there is any water left in the pan, cook and stir the veggies without the cover to let the water fully evaporate.
- Mix the sauce again to fully dissolve the cornstarch, and pour it into the skillet. Quickly stir a few times until the sauce thickens. Add the tofu. Stir a few more times to mix everything together. Immediately transfer to a plate.
- Serve hot as a main over steamed rice.
Nutrition Facts : ServingSize 1 of the 3 servings, Calories 298 kcal, Carbohydrate 32.4 g, Protein 16 g, Fat 12.6 g, Sodium 517 mg, Fiber 3.8 g, Sugar 15.3 g
CRISPY AIR FRYER ASIAN TOFU AND BROCCOLI
Crispy Air Fryer Asian Tofu and Broccoli is the best meal prep situation for lunches throughout the week. Use your air fryer, skillet, or bake in the oven!
Provided by Jessie
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together all ingredients for tofu marinade, then marinate pressed tofu for at least 15 minutes, or up to 1 hour.
- Add tofu to air fryer basket, and cook at 375 degrees for 10 minutes. Shake basket, add broccoli, shake again, then cook for another 10-15 minutes at 375.
- Serve over rice, or store in fridge for lunches throughout the week.
AIR FRYER TOFU
Enjoy this crispy air fryer tofu recipe with any stir fry or salad. With a soy maple marinade and seasoned with garlic, ginger and sriracha.
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as you can without breaking or crushing the block. Lay the tofu flat on a cutting board so the longer edge is towards you, then cut it into four strips. Rotate the strips so that the wider (cut sides) are flat against the cutting board and cut them in half again those you have 8 strips total. Cut the strips crosswise into cubes that are about 1 inch in size (I end up with 5 cubes per strip).
- Line a cutting board or large plate with a clean tea towel (or similar lint-free kitchen towel) or paper towels. Spread the tofu cubes onto it in one layer and lay a second towel on top. Press gently but firmly and change out the towel as needed. The idea is to remove as much water from the tofu as possible.
- In a small bowl or large liquid measuring cup, stir together the soy sauce, vinegar, syrup, oil, garlic powder, ginger, and hot sauce.
- Place the tofu in a shallow baking dish or medium mixing bowl. Pour the soy sauce mixture over the tofu, then with your hand, toss gently to combine. Let the tofu sit for 15 minutes, tossing it again halfway through. Don't worry if a few bits crumble. Those will turn deliciously crispy.
- If you'd like to keep the tofu warm between batches, preheat your oven to 250 degrees F and line a baking sheet with parchment paper. Preheat the air fryer to 400 degrees F according to the manufacturer's instructions (for my air fryer, that is 3 minutes of preheat time).
- Just before cooking, sprinkle the corn starch evenly over the top of the tofu and toss to coat.
- Coat the basket of the air fryer with nonstick spray. Add the tofu in one layer, leaving a little space around the cubes so that they do not touch and the air can circulate (depending upon the size of your air fryer, you may need to cook it in two or three batches).
- Cook the tofu for 9 minutes, slide the basket out and shake it gently to toss the tofu, then continue cook for 2 to 4 additional minutes, tossing and checking it each minute, until the tofu is crisp and dark golden (the time will vary based on your air fryer; keep a close eye on it towards the end to make sure it doesn't burn). If desired, transfer the tofu to the baking sheet and keep warm in the oven while you finish the rest.
- Repeat with remaining tofu, discarding any excess marinade (if you have some crumbled bits of tofu in the bottom of the bowl, you can air fry those too). Enjoy!
Nutrition Facts : ServingSize 1 (of 4), Calories 96 kcal, Carbohydrate 9 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Fiber 1 g, Sugar 4 g
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
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- For the tofu: Drain the tofu and wrap in a clean kitchen towel (see Cook's Note). Place it on a plate or in a baking dish and top it with a skillet. Add canned goods to the skillet to serve as weights and let press for 15 minutes to remove excess water. Cut the tofu into 3/4- to 1-inch cubes,
- Whisk the soy sauce, sesame or vegetable oil, vinegar, honey and a large pinch of salt together in a medium bowl. Remove 1/2 teaspoon to a small bowl for the dipping sauce if making. Add the tofu cubes to the remaining mixture and toss gently until the tofu has absorbed all the marinade. Let sit at room temperature for 15 minutes.
- Preheat a 3.5-quart air fryer to 375 degrees F. Arrange the tofu cubes in a single layer in the air-fryer basket. Cook, shaking the basket a few times for even cooking, until the tofu is deep golden brown and crispy, 15 to 20 minutes.
- For the dipping sauce if using: Meanwhile, add the mayonnaise, 1 teaspoon water, a pinch of salt and most of the scallion to the reserved marinade and mix together. Sprinkle with remaining scallion and drizzle with chili oil.
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